need tips for blind baking pie crust

poked holes on the bottom with a forklined it with foil and beansbaked it on the bottom for 12 min at 425then for a few more minutes with the foil and beans offlet cool off for a few minutes then poured the custardbaked for 50 min

My 2 big issues:the crust came out bumpy at the edges and shrank quite a bit. didn't get the scalloped edges i like after blind baking.

The bottom of the crust underneath was still baked but not as baked as I would like.

Can I blind bake until crisp? would that then burn my crust when I bake it the second time? I do cover the edges with foil.

Chilling the dough before baking should prevent shrinkage. Also, some press the dough out further than they want, that way when it shrinks it'll do so to more or less the desired size.

Similarly, some don't trim the dough until after it's baked. But that wouldn't work in your case since you want scalloped edges. So I'd say scallop your edges, the slightly push just below the scallops to extend the crust a bit, chill, then bake as you have been doing. Good luck!

And if your bottom crust isn't cooking enough you can let the oven heat with a baking tray, then place the pie plate on that tray. That should give the bottom crust a head start

I particularly like this tidbit "Roll out your pie crust to about 13 inches for a 9 inch pie plate. Make sure the rolled dough is pressed into your pie plate and cut off any uneven excess so that you have about an inch overhang all the way around. Tuck the overhang under so you have a double thickness of dough resting on the rim of the pie plate. This should create a good, sturdy edge for you to crimp, twist or do whatever you'd like to do to it."

Forgot to mention the tuck under method to you earlier. That may help.

I've never frozen mine, probably because my freezer has been stuffed lately. It looks like trolley uses a ceramic pie plate. Will this be okay to go into a hot oven, or on top of a pre-heated baking sheet?

I recently read the Pyrex exploding thread in cookware, and am paranoid :)

If you have two identical metal or pyrex pans, you can sandwich the dough between them, then bake upside down.This keeps the dough flat and prevents shrinkage. This is in Jacques Pepin's Methode/Technique. You may want to put a piece of foil or parchment on the shelf below the one you're baking on, in case any of the shortening drips. I am not sure if that can happen.

ahh, will have to try that one day. I had to read that twice to figure out exactly what you were saying. i've decided to ditch the emile henry for pies and start with foil pans. it's a very nice pie pan but it's just not working for an open pie crust. i still don't understand why it started to bubble. but maybe it just wasn't enough. i'm trying to perfect this before the holidays.